"not split open at maturity. The achene is surrounded by tepals and lupulin secreting glands are concentrated on the fruit. ""H. lupulus"" grows best in the latitude range of 38°-51° in full sun with moderate amounts of rainfall. It uses the longer summer days as a cue for when to flower which is usually around July/ August. ""H. lupulus"" can cause dermatitis to some who handle them. It is thought that about 1 in 30 people are affected by this. The five varieties of this species (""Humulus lupulus"") are: Many cultivated varieties are found in the list of hop varieties."
"to beer. Lupulin contains lupulone and humulone, which possess antibiotic properties, suppressing bacterial growth favoring brewer's yeast to grow. After lupulin has been extracted in the brewing process the papery cones are discarded. The need for massed labor at harvest time meant hop-growing had a big social impact. Around the world, the labor-intensive harvesting work involved large numbers of migrant workers who would travel for the annual hop harvest. Whole families would participate and live in hoppers' huts, with even the smallest children helping in the fields. The final chapters of W. Somerset Maugham's ""Of Human Bondage"" and a large"
"three species, one with five varieties: Brewers' hops are specific cultivars, propagated by asexual reproduction, see the article, """"List of hop varieties"""". Hops are boiled with the wort in brewing beer and sometimes added post-ferment; they impart a bitterness, flavor, as well as aroma to the finished product. In pharmacy ""lupulus"" is the designation of hop. The dried catkins, commonly referred to as hop cones, of the female plant of ""H. lupulus"" are used to prepare infusion of hop, tincture of hop, and extract of hop. The characteristic bitterness imparted by the addition of hops to the brewing process is"
"a current producer of hop harvesting machines. In addition to water, cellulose, and various proteins, the chemical composition of hops consists of compounds important for imparting character to beer. Probably the most important chemical compound within hops are the alpha acids or humulones. During wort boiling, the humulones are thermally isomerized into iso-alpha acids or ""isohumulones"", which are responsible for the bitter taste of beer. Hops contain beta acids or lupulones. These are desirable for their aroma contributions to beer. The main components of hops essential oils are terpene hydrocarbons consisting of myrcene, humulene and caryophyllene. Myrcene is responsible for"
"Lupinus breweri Lupinus breweri is a species of lupine known by the common names Brewer's lupine and matted lupine. It is native to much of California, except for the deserts, and to adjacent sections of Oregon and Nevada, where it is common in some areas, particularly mountain forests. Quite short for a lupine, this is a hairy, mat-forming perennial herb, sometimes becoming like a shrub, with a woody base. The leaves spread out from the stem. Each palmate leaf is made up of 5 to 10 woolly leaflets each up to long. The inflorescence is a dense raceme of flowers"
"from which it derives its name. The concentration of humulene varies among different varieties of the plant but can be up to 40% of the essential oil. Humulene and its reaction products in the brewing process of beer gives many beers their “hoppy” aroma. Noble hop varieties have been found to have higher levels of humulene, while other bitter hop varieties contain low levels. Multiple epoxides of humulene are produced in the brewing process. In a scientific study involving gas chromatography–mass spectrometry analysis of samples and a trained sensory panel, it was found that the hydrolysis products of humulene epoxide"
"by a number of brewers in the United Kingdom, the Commonwealth and the United States. Bitterness scales attempt to rate the relative bitterness of beer. The bitterness of beer is provided by compounds such as humulones, or alpha acids from hops used during brewing. During the brewing process, humulone undergoes isomerization to form both ""cis""- and ""trans""- isohumulone which are responsible for the bitter taste of the beer. Likewise, hops contain lupulones, or beta acids. These beta acids are not considered in the initial bittering of the wort as much as their alpha acid counterparts since they do not isomerize"
"the pungent smell of fresh hops. Humulene and its oxidative reaction products may give beer its prominent hop aroma. Together, myrcene, humulene, and caryophyllene represent 80 to 90% of the total hops essential oil. Xanthohumol is the principal flavonoid in hops. The other well-studied prenylflavonoids are 8-prenylnaringenin and isoxanthohumol. Xanthohumol is under basic research for its potential properties, while 8-prenylnaringenin is a potent phytoestrogen. Hops are usually dried in an oast house before they are used in the brewing process. Undried or ""wet"" hops are sometimes (since ca.1990) used. The wort (sugar-rich liquid produced from malt) is boiled with hops"
"Gruit Gruit (alternately grut or gruyt) is an herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit. Historically, ""gruit"" is the term used in an area today covered by the Netherlands, Belgium and westernmost Germany. Today however, ""gruit"" is a colloquial term for any beer seasoned with gruit-like herbs. Gruit was and is a combination of herbs, commonly including sweet gale (""Myrica gale""), mugwort (""Artemisia vulgaris""), yarrow (""Achillea millefolium""), ground ivy (""Glechoma hederacea""), horehound (""Marrubium vulgare""), and Calluna heather (""Calluna vulgaris"")."
"Hummus Hummus (, , or ; , full Arabic name: hummus bi tahini ) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe. ""Hummus"" comes from the Arabic word meaning ""chickpeas"", and the complete name of the prepared spread in Arabic is ""ḥummuṣ bi ṭaḥīna"" which means ""chickpeas with tahini"". Spelling of"
"the area close to the tap is padded with junipers boughs. The tub is then lined with threshed straw (sometimes thinner branches of juniper are used instead) and the mash placed in the middle of the ""bunn"". When the ""bunn"" has settled, more hot brewing liquor is poured onto the mash and the tap carefully opened. The wort, or ""lännu"", is collected in a bucket under the tap. Brewing liquor can be added continuously to the ""bunn"" depending on the strength of ""lännu"" required. Sometimes the first ""lännu"" is kept separate as a stronger brew for special occasions, and the"
"II specifically produces a “hoppy” aroma in beer. α-Humulene has been found in many aromatic plants on all continents, often together with its isomer β-caryophyllene. Proven α-humulene emitters into the atmosphere are pine trees, orange orchards, marsh elders, tobacco, and sunflower fields. α-Humulene is contained in the essential oils of aromatic plants such as ""Salvia officinalis"" (common sage, culinary sage), ""Lindera strychnifolia"" Uyaku or Japanese spicebush, ginseng species, up to 29.9% of the essential oils of ""Mentha spicata"", the ginger family (Zingiberaceae), 10% of the leaf oil of ""Litsea mushaensis"", a Chinese laurel tree, 4% of the leaf extract of"
"through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavour that improves as they age during periods of poor storage. In addition to beer, hops are used in herbal teas and in soft drinks. These soft drinks include Julmust (a carbonated beverage similar"
"most acidic optimum pH of all amylases because it is most active around pH 3. Alpha and beta amylases are important in brewing beer and liquor made from sugars derived from starch. In fermentation, yeast ingest sugars and excrete alcohol. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by ""mashing"" grains or other starch sources (such as potatoes). In traditional beer brewing, malted barley is mixed with hot water to create a ""mash,"" which is held at a given temperature to allow the amylases in the malted grain to convert the barley's"
"Hops are also used in brewing for their antibacterial effect over less desirable microorganisms and for purported benefits including balancing the sweetness of the malt with bitterness and a variety of flavours and aromas. Historically, traditional herb combinations for beers were believed to have been abandoned when beers made with hops were noticed to be less prone to spoilage. The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany, although the first mention of the use of hops in brewing in that country was 1079. However, in a will of Pepin the Short, the father"
"isohumulones, a molecule that contributes to the bitterness of the beer and is derived from the hops. A molecule resulting from a subsequent chain of reactions, ""3-methylbut-2-ene-1-thiol,"" is very similar chemically and in odour to the musk-borne mercaptans that are a skunk's natural defences. In some cases, such as Miller High Life, a hop extract that does not have isohumulones is used to bitter the beer so it cannot be ""lightstruck"". A dark brown glass bottle gives some protection to the beer, but green and clear glass bottles offer virtually no protection at all. There are also other solutions available"
"Trub (brewing) In the process of brewing beer, trub is the term used for the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer. Trub may also refer to the lees, or layer of sediment, left at the bottom of the fermenter after the yeast has completed the bulk of the"
"a few centimeters tall, each flower . The flower is blue or purple with a white or yellowish spot on the banner. The fruit is a silky-hairy legume pod long. Lupinus breweri Lupinus breweri is a species of lupine known by the common names Brewer's lupine and matted lupine. It is native to much of California, except for the deserts, and to adjacent sections of Oregon and Nevada, where it is common in some areas, particularly mountain forests. Quite short for a lupine, this is a hairy, mat-forming perennial herb, sometimes becoming like a shrub, with a woody base. The"
"the most common causes of beer spoilage. The hop, which is an antimicrobial bitter flavoring agent in beer, fails to suppress some strains of L. brevis because they produce a transporter that pumps the active agents of hops out of the bacterial cell. ""L. brevis"" is one of the major ""Lactobacillus"" species found in tibicos grains (aka water kefir grains), and has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains. Major metabolites of ""L. brevis"" include lactic acid and ethanol. Strains of ""L. brevis"" and ""L. hilgardii"" have been found to"
"barley, and rye. Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called ""hops"". The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took"
"is known in Arabic as , and is a popular street snack after being treated with several soakings of water, and then brined. In Portugal, Spain, and Spanish Harlem, they are consumed with beer. In Lebanon, Jordan, Syria, Palestine, and Israel, salty and chilled lupini beans are called ""termos"" and are served as part of an apéritif or a snack. Other species, such as ""L. albus"" (white lupin), ""L. angustifolius"" (narrow-leafed lupin), and ""L. hirsutus"" (blue lupin) also have edible seeds. Some lupins contain certain secondary compounds, including isoflavones and toxic alkaloids, such as lupinine and sparteine. With early detection,"
"much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at a cool temperature, the preservative nature will decrease. Brewing is the sole major commercial use of hops. Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of yeast used to make beer are ""Saccharomyces cerevisiae"", known as ale yeast, and ""Saccharomyces"
"malt grains and infused in boiling water to produce a coffee-like but caffeine-free hot beverage, ""Altreier Kaffee"" (""Altrei coffee""). Interesting not only from a cultural and historical but also from a botanical standpoint, since 2006 a local initiative is re-establishing ""L. pilosus"" cultivation in the Altrei region to revive this culinary specialty. Lupinus pilosus Lupinus pilosus, commonly known as blue lupine, (, ) is a species of flowering plant from the family Fabaceae which is endemic to Israel where it is found in Mediterranean scrubland. It has a long stem and long legume. The species blooms from February to May."
"from Webb Some American craft breweries have begun producing blends of young and old sour beers to produce their own versions of the traditional gueuze. Gueuze Gueuze (Dutch ""geuze"", ; French ""gueuze"", ) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Lambic that undergoes a second fermentation in the presence of sour cherries before bottling results in kriek lambic,"
"the Namur part of the Hesbaye annexed to Gembloux in 1343. They wanted to renovate it and install the equipment necessary for an annual maximal beer production of 6,000 hl. The brewery has four fermentation tanks of a 60 hl to 120 hl capacity. Benoît Humblet, who used to work at the Val-Dieu brewery, is the master brewer. The label of the beer simply shows a big B (as in Bertinchamps, Belgium, Beer or even Benoît). The beers brewed in this brewery are protected by the label ""Belgian Beer of Wallonia"". This protection is granted by the ""Agence wallonne pour"
"Lupinus angustifolius Lupinus angustifolius is a species of lupin known by many common names, including narrowleaf lupin, narrow-leaved lupin and blue lupin. It is native to Eurasia and northern Africa and naturalized in parts of Australia and North America. It has been cultivated for over 6000 years as a food crop for its edible legume seeds, as a fodder for livestock and for green manure. Like other legumes, the narrow-leaved lupin fixes nitrogen in a symbiotic interaction with different bacteria in the rhizosphere. Bacteria living in this rhizosphere include ""Bradyrhizobium lupinii"" or the newly discovered species ""Kribbella lupini"". The narrow-leaved"
"varieties of hops are grown by farmers around the world, with different types used for particular styles of beer. The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source. Before this period, brewers used a ""gruit"", composed of a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the old German name for horehound, ""Berghopfen"", means ""mountain hops""), ground ivy, and heather. Early documents include mention of a hop garden in the will of Charlemagne's father, Pepin III."
"paramenispermine. Its crushed seeds are an effective pediculicide (anti-lice) and are also traditionally used to stun fish or as a pesticide. In pharmacology, it is known as Cocculus Indicus. Although poisonous, hard multum is a preparation made from ""Cocculus Indicus"", etc., once used (by 19th century brewers) to impart a more intoxicating quality (""giddiness"") to beer than provided by the alcoholic content alone. Charles Dickens referred to those engaging in such practices as ""brewers and beer-sellers of low degree... who do not understand the wholesome policy of selling wholesome beverage."" Although appearing in many homeopathic volumes and at least two"
"is an important source of these two compounds, which impart the characteristic aroma and taste to smoked foods such as barbecue. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by thermal breakdown of lignin in the wood used in the smokehouse. The conventional method for lignin quantitation in the pulp industry is the Klason lignin and acid-soluble lignin test, which is standardized according to TAPPI or NREL procedure. The cellulose is first decrystallized and partially depolymerized into oligomers by keeping the sample in 72%"
"used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called a ""dhungro"". Boiling water is then poured in and sipped through a narrow-bore bamboo tube called a ""pipsing"". When the boiled barley has cooled, some yeast or dried barm is added and it is left to stand for two or three days when fermentation begins; this concoction is called ""glum"". The barm consists of flour and, in Balti, often has ginger and aconite added to it. After fermentation is complete, water is added to the brew and is then ready for consumption."
"how sticky they felt it to be when they stood up, they were able to assess its alcoholic strength and impose the appropriate duty. However, the accuracy of the colourful legend is doubtful. The use of hops in beer was written of as early as 822 by a Carolingian Abbot. Flavouring beer with hops was known at least since the 9th century, but was only gradually adopted because of difficulties in establishing the right proportions of ingredients. Before that, a mix of various herbs called gruit had been used, but did not have the same conserving properties as hops. In"
"the Scottish Heather Ales company and ""Cervoise Lancelot"" by the French Brasserie-Lancelot company, use plants other than hops for flavouring. Hops contain several characteristics that brewers desire in beer: they contribute a bitterness that balances the sweetness of the malt; they provide floral, citrus, and herbal aromas and flavours; they have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms; and they aid in ""head retention"", the length of time that a foamy head will last. The preservative in hops comes from the lupulin glands which contain soft resins with alpha and beta acids. Though"
"Isohumulone Isohumulones are chemical compounds that contribute to the bitter taste of beer and are in the class of compounds known as iso-alpha acids. They are found in hops. The bitterness of beer is measured according to the International Bitterness Units scale, with one IBU corresponding to one part-per-million of isohumulone. When beer is exposed to light, these compounds can decompose in a reaction catalyzed by riboflavin to generate free-radical species by the homolytic cleavage of the exocyclic carbon-carbon bond. The cleaved acyl side-chain radical then decomposes further, expelling carbon monoxide and generating 1,1-dimethylallyl radical. This radical can finally react"